River Delicacies 2: Shad (鰣魚)

江鮮單::鰣魚
鰣魚用蜜酒蒸食,如治刀魚之法便佳。或竟用油煎,加清醬、酒釀亦佳。萬不可切成碎塊,加雞湯煮;或去其背,專取肚皮,則真味全失矣。

Reeves shad, popular in China. I've never tasted one, but it's probably not too bad. (Credit: FAO)
Reeves shad, popular in China. I’ve never tasted one, but it’s probably not too bad. (Credit: FAO)

List of River Delicacies::
As with the same preparation for grenadier anchovy, Shad[1] is excellent when steamed with sweet honey wine. This fish is also very good pan-fried with oil, and finished with light soy-sauce and wine lees. However, shad must not be cut into small chunks and cooked in chicken broth. As well, do not reserve only the belly of the Shad and throw away its back, in doing so one would lose the true flavours of this fish. [2]

Random notes:
[1]: The shad in question is none other than Reeve’s shad, Tenualosa reevesii. The shad lifecycle is a bit salmon like in that in spawns in freshwater but growns to adulthood in the sea, which I guess makes it qualifiably “river”

[2]: Yuan Mei also spoke of not doing so in Things to Avoid 7: Waste

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